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Beer and bacon in a spreadable form, this may be the best thing to ever come out of my kitchen. It is a simple food, a few ingredients that over time become large with flavor and possibilities. A conversation piece, something your guest won’t forget, or a handmade gift for those carnivorous beer lovers in your life. Although the cooking time is long, your active time is relatively short.

This is the perfect way to spend a lazy sunday afternoon: The smell of bacon welling up around you in a sun soaked kitchen with Delta Spirit rising from the speakers and the rest of the demanding world no longer existing. Just you, music and the transformation of ingredients happening on your stove. Cooking, creating, lingering in my kitchen gives a very grounded feeling to my over extend life. A reminder that I need to slow down and enjoy, just be. A recipe that ask little of me other that the time it takes to simply simmer is a reminder of that, just be.

In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. Return the pot to heat and cook the onions until soft and translucent, about 3 minutes. Add the garlic and stir for about 30 seconds. Add 1 cup beer and both vinegars, scraping to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped.

Firefighters are a rare beast. The perfect combination of rugged bravery and compassion driven sensitivity. A sports watching, beer drinking guys-guy, who is also the first in line to pull a shivering puppy from a frozen river and then make a batch of tender homemade scones.

So what do you do if you find yourself on the daylight side of a fantastic evening, eye to eye with one these hungry beasts?

Make waffles.

Not just any waffles, beer waffles. With beer caramel sauce.

Somehow, it seems to be a rule that every fire house has at least two resident fire fighting chefs, ready for a culinary battle at all times. Making it a near certainty that the beast you woke up with is used to eating, or cooking, great food on a regular basis. Your average breakfast just won’t do.

And keep a healthy stock of Fireman’s Brew handy. Not only is it made by real life Firefighters, they even donate a portion of their profits to causes that support families of fallen Firefighters. Craft beer with a cause.

What To Make A Fireman For Breakfast: Beer Waffles with Amber Ale Caramel Sauce

Ingredients

Waffles:

2 cups flour

1/4 cup sugar plus 2 tablespoons

1/2 tsp salt

1 tsp baking powder

1/2 cup butter, melted

2 large eggs

1/4 cup milk

12 oz Blonde Ale or Pilsner (such as Firemans Blonde Lager)

Caramel Sauce:

12 oz Amber Ale (such as Firemans Amber Ale)

2 cups brown sugar, packed

3/4 cup heavy cream

1 tsp vanilla

2 tbs butter

Instructions

Make the caramel sauce: Add the beer to a pot over high heat and bring to a strong boil, reducing the beer to about 1 cup, about 6-10 minutes.

Remove from heat and add the brown sugar, stir until dissolved. Add a thermometer with a clip to the side of you pan, submerging the tip in the liquid, but making sure it does not hit the bottom of the pan.

Boil, without stirring (swirl the pan occasionally to redistribute the caramel sauce), until the temperature reaches between 230 degrees. Remove from heat and stir until the bubbling subsides. Add the cream, vanilla and butter, stir to combine. Allow to cool.

Make the waffles:

Heat your waffle iron according to manufacture directions.

In a large bowl, combine the flour, 1/4 cup sugar, salt and baking powder. In another bowl, stir together the butter, milk and egg yolks, in a third bowl add the egg whites and a pinch of salt.

Make a well in the dry ingredients and add the milk mixture. Stir to combine. Add the Pilsner (there will be significant bubbling) stir until just combined, a few lumps are to be expected.

Whip the egg whites until light and fluffy and tripled in volume. Add the remaining 2 tablespoons sugar, whip until well combined. Stir the egg whites into the waffle batter.

Using the waffle iron, cook waffles according to manufacture directions (make sure to use butter flavored cooking spray, if called for).